Pumpkin Spice Cookies for Fall

October 31, 2010

When I mentioned to Graham that I was making pumpkin cookies for his kindergarten class Halloween party, I don’t think this is what he had in mind.  Say “pumpkin cookies” to an almost six year old and there are visions of giant round cookies with orange frosting and sprinkles.  I realized this later.

So no, this pumpkin cookie is not what Graham had in mind, but that did not stop him from devouring several.  And I have to say, they were a hit in the classroom with kids and adults alike.  Although we are just hours from trick or treating, I wanted to share this recipe because it really isn’t a Halloween recipe, it’s more of just a good fall recipe.  The cookies are really more like little cakes – very soft with the raisins providing bits of sweetness and a little texture.  The cookie itself is not all that sweet but that little bit of (easy) frosting really makes them a treat.

I have made these cookies for lots of different people over the years and everyone always seems to be delighted by them.  My only criticism is that they don’t keep well, so be sure to eat them within a day or so.  In my house, that is not a big problem.

Pumpkin Cookies Previously on Dana Treat: Pumpkin Whoopie Pies
One Year Ago: Braided Challah (I’m making it this week!)
Two Years Ago: Zucchini Soup

Pumpkin Spice Cookies
Adapted from Bon Appétit
Makes about 2 dozen

I make my cookies on the large side using a release-mechanism ice cream scoop.  If you choose to make yours smaller, you will – of course – get more cookies.

½ cup (1 stick) unsalted butter, room temperature
½ cup (packed) light brown sugar
½ cup sugar
1 large egg
2 tbsp. pure maple syrup
1 cup canned solid pack pumpkin
1 tsp. grated orange peel
1 tsp. maple extract
1 tsp. ground cinnamon
½ tsp. ground allspice
2 cups flour
1 tsp. baking soda
½ tsp. salt
1 cup raisins

Orange Glaze
1 cup powdered sugar
4 tsp. orange juice
1 tsp. grated orange peel

For the cookies
Preheat oven to 350ºF.  Line large heavy baking sheets with parchment paper.  Beat first 5 ingredients in large bowl until well blended.  Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.  Mix flour, baking soda and salt in small bowl.  Add to pumpkin mixture and beat until just combined.  Mix in raisins.

Drop batter by rounded tablespoonfuls onto prepared sheets.  Bake cookies until edges are golden brown and centers are firm to touch, about 10 to 12 minutes.  Transfer to racks and cool completely.

For the Glaze
Whisk all the ingredients for the glaze together in a small bowl.  You want a thick glaze but it should still be drizzle-able.  If it is too thick, add drops of orange juice to thin it out slightly.  Drizzle Orange Glaze over cookies.  Let stand until glaze sets, about 30 minutes.


  1. Oh. Em. Gee! These are right up my alley!! I’ve been looking for some good pumpkin recipes lately… will be trying this out, f’sho!!

    Can’t wait to see pics of your little guys in their costumes!!


    ps. Check out the jelly-fish costume I made for my boyfriend… It’s ridiculous! : )

    Comment by linsiloo — October 31, 2010 @ 9:34 pm

  2. These may not be what a 6 year old would picture but they are exactly what I pictured! Although I might use dried cranberries instead of raisins. Because I am in love with cranberries at the moment.

    Comment by Joanne — October 31, 2010 @ 10:19 pm

  3. OH, these were wicked good!

    Comment by Julie — November 1, 2010 @ 3:05 am

  4. As much as I love decorating sugar cookies with lots of orange icing and sparkly things, I think I prefer these pumpkin cookies! Plus, they are not just for Halloween, and I can get away with baking them well through Thanksgiving!

    Comment by Jen @ My Kitchen Addiction — November 1, 2010 @ 3:31 am

  5. I love the idea of using pumpkin to bake cookies!


    Comment by Alessandra — November 1, 2010 @ 4:00 am

  6. Yum, these look really good. I made a similar thing a couple weeks ago and turned them into sandwich cookies/mini whoopies, but yours look a bit heartier, I like the raisins in there! Now, do we get a photo of your boys in their Hallowe’en best?

    Comment by Ele — November 1, 2010 @ 7:13 am

  7. […] sort of baked good. I really want to try these marshmallow-topped cupcakes, but could also go for Dana’s pumpkin cookies, […]

    Pingback by November Veg – A cooking blog - Kitchenist — November 1, 2010 @ 12:28 pm

  8. These pumpkin cookies look really good and relatively easy. They’re going on my To Do list. :)

    Comment by Michele @ Healthy Cultivations — November 1, 2010 @ 5:00 pm

  9. Love the cookies and it is good to know that the 6 year olds did too!

    Comment by leslie — November 3, 2010 @ 12:26 am

  10. Oh cookies of gloriousness! Thank you so much for this recipe! They are heavenly! We used a mix of mesquite flour and spelt flour, they came out great.

    Comment by Alexandra — November 12, 2010 @ 12:59 am

  11. I can’t thank you enough for this recipe. I made these in 1998 for a Halloween part and then lost the copy of Bob Appetite that the recipe was in. Thank you again, can’t wait to bake them.

    Comment by Terry — October 26, 2015 @ 6:10 pm

Leave a comment